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Newfoundland Touton Breakfast Sandwich (Metric Imperial) This recipe uses classic Newfoundland-style white bread dough. Half the dough can be baked into a loaf, the other half fried into toutons. Dough (Makes 1 loaf toutons) • 1,000 g all-purpose flour (about 8 cups) • 420 g warm water (about 1 ¾ cups) • 180 g warm milk (about ¾ cup) • 60 g sugar (about ¼ cup) • 20 g salt (about 1 tbsp) • 60 g butter, melted and cooled (about ¼ cup) • 14 g active dry yeast (about 4½ tsp or 1 packet) Mix the warm